Mar 14, 2013

In honor of National Pi Day, a day in history that celebrates the ratio of a circle's
circumference to its diameter (3.14), I can't think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

204 comments
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Wow, this sounds fantastic! I have been reading your blog for quite a while now but I think this is my first comment. I have some digestive issues with cheese so might have to play around with those a bit, but I love how this recipe packs in so many greens!! Lovely photos!

I use Daiya cheese for recipes and it's completely non dairy! I made Gina's zucchini pizza but I put the diced zucchini in a casserole dish, mixed in sliced onions, put 1 can diced no salt tomatoes, italian seasoning and baked it covered. I took the foil off and put 3/4 cup daiya mozzarella cheese over it and it melted beautifully! And the dish did taste like pizza. I converted the recipe on WW and it was like 2 point per serving.

This looks so great Gina! I have been wanting to make a spinach and feta pie with phyllo dough for a while now, but this looks just as good and I know it's good because it's from your blog so I'm pretty happy right now, I think I'll make this tonight! Thanks Gina, you're the best!

yum! do you have any tips for squeezing the liquid out of thawed spinach? i don't think i've ever been taught the correct way to do it and it seems like a waste a lot of paper towel doing it my way! thanks,

This looks great! Is there another cheese you would recommend instead of feta? I'm just not a fan of it, but I want to try to make this dish. Also this is my first time commenting so I just wanted to say thank you so much for all of the wonderful recipes!

I'll bet that small-curd cottage cheese and maybe even ricotta would work very well in place of the feta. I'd probably drain it in a fine-mesh strainer a bit first (save the drained liquid in case you think the mixture is too dry after it's all mixed together). You might need to adjust the salt if one cheese is saltier than the other.

This looks so great I may have to give the whole concept another try. The last two recipes for crustless spinach anything ended up total disasters, messing all over my oven - and one even ruined my round cake dish!

I think if you use fresh spinach you will need to lightly steam it first to get the water out (about 2-4 minutes in a steamer basket) - otherwise the pie will be too mushy. I just got a huge bunch of organic spinach at our local farmer's market and this recipe is a perfect use for it! Love your blog, Gina!

To LA GAL, ....Isn't it WONDERFU?I was the person who posted the comment about the potato ricer which squeezes out ALL OF THE WATER from the defrosted frozen spinach. I posted it during Thanksgiving for Gina's Makeover Spinach Gratin. This is what I wrote: To the person who has trouble squeezing the water out of frozen spinach.Simple solution that is amazing: buy a potato ricer (contraption for making mashed potatoes). Once the spinach has defrosted, place in the ricer, press the handles together, and like magic, all the water comes out without any effort. Gina said she was going to get one for XMAS. I wonder if she did and does she love it also!!

I just made this and I think there is something wrong with the recipe...My crust ended up on top. Are you supposed to put the flour mixture in first and then the spinach? Or should I have mixed the 2 togeather? I am sure it will taste the same it just looks funny.

i was confused about this too b.c i don't think it said specifically what to do...so i put the spinach mixture in the pie plate, then poured the flour mixture in and mixed it all in the pie plate and baked it in the oven. it came out great and looked like the pic on here.

I think Gina forgot to mention to take the spinach out of the pie plate and mix with the egg mixture. Mine is in the oven now and I'm having the same problem - the egg mixture is sitting on the top browning. Now I'm not as excited after reading your comment. I knew I should have gone with my gut and mixed them together. :( Also, remember to add your asiago cheese - it's not mentioned in the steps.

I just took this out of the oven. I'm a little disappointed. I never say this about SkinnyTaste, as everything I make always comes out perfectly with your recipes. I think this recipe needs some additions. We need to know if the spinach and feta mixture should be combined with the egg/flour mixture. Mine is all brown on top (wheat flour). It's still too hot to do anything with it, but my husband and I figure we'll just flip it upside down and eat it with the "crust" on the bottom. From your picture of the completed spinach pie, this shouldn't have happened. Let us know! :)

This is fantastic! Great flavor and tasted like spanikopita without the phyllo dough. Delicious! I did combine all ingredients before I baked it and it came out perfectly. Thanks Gina! These recipes help make WW so much easier to follow.-Kim

We mixed it together in the pie plate and it turned out fine. Good thing it's so low points, I kept picking at it ;) We used Red Mills GF flour and it worked out fine. Next time I might just use egg whites instead of whole eggs.

Gina, this turned out great! I think some people are having trouble with the directions as written. I mixed the spinach, dill, parsley, scallions, and cheeses together. Separately, I mixed the oil, flour, baking powder, eggs, and milk. I combined those two mixtures and added the salt and pepper. Baked for 28 minutes and it came out perfectly. I LOVE cheese and garlic and almost added some (more) of each, but now I'm glad that I stuck to the recipe. It's healthier without the extra cheese and super tasty as is! (I replaced the Asiago with Parmigiano Reggiano, since that's what I had on hand.)

I used a 7 1/2" by 1 1/2" quiche dish and the spinach mixture came almost up to the top. It cooked off as a nice, thick (high) quiche as shown in Gina's lovely picture. It would also be very nice, although not quite as high, when cooked for a slightly shorter time in an 8 1/2" wide quiche dish or pie plate.

Personally, I think the portion sizes are a bit small. I'd think that one recipe would feed 4 to 6. But maybe that was because it was so good and we were hungry. It might serve 6 with a vegetable side and a salad.

This was a success at our house. Comments about how good supper smelled could be heard before we ate. Then, it tasted as good as it smelled. :) I used regular whole wheat flour (cannot find white whole wheat where I live in Canada) and it turned out well.

Just made this for dinner and it was FABULOUS! Made my whole kitchen smell wonderful. I added a (well drained) can of quartered artichoke hearts and the zest and juice of half a lemon. For those having troubles with the eggy crust, I took another commenter's advice and mixed all the ingredients together before putting it into the pie plate. Served it with some potato pancakes and it's going into my spring recipe collection. Thanks so much!

This came out really good! The small amount of flour made for a really tasty consistency within the pie. How I handled the two separate mixtures: I put the spinach mixture in the pie plate, then when I added the flour/ egg mixture, I stirred gently but A LOT, until I was sure it was completely mixed. Two thumbs up, as usual. :-)

Gina, I just found this website, and this was the first recipe I tried. It was absolutely delicious. I wanted to eat the whole thing. Thank you for a delicious and healthy meal! Also, I used gluten-free flour and it turned out great.

I made this tonight and it was so good! I used a bit more than 1/2 cup of full-fat feta and I used whole milk instead of non-fat (we're not on WW, but love your site for great tasting recipes!). I also didn't have fresh dill, so I used dried. I might add some minced garlic next time I make it, but honestly, this was not lacking in flavor at all. My husband loved it too! And with a nice salad, this was a great dinner. Thanks Gina!

Just put this in the oven. I used dried spices because I am attempting to use 'em up in my spice cabinet. I doubled the recipe, tripled the spinach, used fat free feta and added one lowfat turkey sausage to the spinach. I can tell that this one is a winner! Gina, your blog is quick becoming one of my all time favorite places to find recipes!

Made this last night & it was great. It was missing something so I think next time I will add chopped garlic. So glad I found your site even though I am not on WW, I eat healthy & it is wonderful to have some new recipes.

As noted by others, the directions for this recipe don't make sense and no size reference is given for the pie plate. Common sense told me to mix everything except the dry ingredients in a bowl. In a small bowl, I blended the flour and baking powder, mixed it into the wet ingredients, then dumped the whole thing in a 9" glass pie plate. My pie is much shorter than the one shown. Being that 9" is a standard pie plate, I am assuming the one used by Gina must be smaller. The pie itself was very good but for my tastes, could use a good punch of flavor. Next time I will add garlic and use traditional Greek sheep's milk feta instead. It has much more flavor than the cow's milk variety.

Have made this a couple of times and its delicious. It even tastes fab cold. Will be perfect for as picnic food. I added garlic to mine both times and forgot the baking powder each time but it turned out great, soooo easy to make. Thanks for the recipe :)

Made this for dinner tonight and it was DELICIOUS. I made a couple of changes: added a 1/3 cup chopped white onion because I did not have enough scallions. I used low fat evaporated milk and add a bit of water to the bowl (by eye I would say a 1/4 cup) to thin out the mixture. I also added two TBSP of garlic.

Next time I am going to makeup sure I use the right amount of scallions and I will keep in the white onion. I will also add more dill,parsley and dry mushrooms (that have been re-hydrated).

I considered adding another 10 oz of squeezed spinach, I am glad I didn't because it would have drowned out the cheese flavor. I was also going to substitute the whole egg for egg whites only and glad I did't as well.

This just came out of my oven. So while I can't speak to the taste, I can attest that the smell and look is awesome. I DID stir in the liquid/flour mixture with spinach and cheese mixture. It looks just like the photo above. Enjoy!

I am new to this site and love it!! Lots of great vegetarian choices for vegetarians on WW. Has anyone tried substituting the eggs for eggwhites and if so how did it turn out? I am SO excited to make this. I will also be substituing the asisgo (as I don't care for it) for the Monteray Jack cheese. Can't wait to give this a try later on. The above tips about pie dish size & mixing ingredients have been helpful too :)

I went googling for a crustless tomato pie and found this wonderful site. I think the bloggers' comments/observations are helpful; I like to see what everybody tries. And it's great we're all trying to get healthier. Really looking forward to trying out more vegetarian recipes from here...my path to vegan since getting diagnosed with Type 2 diabetes, which I think is the only way to go foodwise, at least for me!

So I went to make this recipe and got confused. Is it supposed to be 10oz of spinach before or after it was squeezed dry. I took a 10oz bag and then squeezed it out and it went to 5oz...so I got really confused. Any clarification would be great. Thanks!

This is delicious!! It tastes like spanikopita without the fat. I served it with some whole wheat flat bread to make up for it. YUM YUM. I used dried dill because trader joes didn't have fresh. I used 1/2 what it called for. It was too salty (and we like salty) so next time i'll use less. Thanks!! YUM

I love to this. It is so easy and tasty. Can you recommend other ingridients instead of Spinach and Feta? Because I´ve been doing it the last time and I would like to try something else but still so easy. thank you. Nuria

A few changes I made:I used fresh spinach - chopped it and steamed it. I used a little less a cup and a half (steamed)I used dried herbs since I didn't have fresh on hand, I should have used a bit less.I used whole wheat flour because that's all I had on handI added some chopped garlic cloves and granulated garlic (we LOVE garlic)

I mixed the first set of ingredients in one bowl then the crust ingredients in another bowl and combined both before putting them in the pie dish.

Mine came out much shorter than the picture as well but otherwise it looked pretty much the same. I think I used an 8" pie plate.

Mmmmm.....I just made this...it's fabulous! Me oh my it's phenomenal. Thank you for the recipe. I did alter the recipe a bit...only half the flour, milk, and baking powder. Also I added only egg whites, added mushrooms and fresh tomatoes! This will be made again soon. :) My daughter is gobbling it up. Also, i'm freezing one so I'll let ya know how that goes.

I make a very similar version without the flour, and I think the combination of spinach and feta has to be one of the all-time best flavor combos. Hadn't added Asiago, but I will next time and I'm sure it will be even better.

The episode of America's Test Kitchen that I watched last night also made a spinach and feta pie! All I could think was "I wish there was a lighter recipe!" AND WHAT DO YOU KNOW? lol Thanks for being awesome Skinny Taste!

This sounds very interesting. I used to make a version (made in individual 2-cup casseroles) that had a crust of moistened steel cut oats & wheat germ. The filling was spinach or kale, feta and basil. I am giving serious consideration to trying this.

Made this last night and OMG so so so good! And so easy! And so portable and perfect! I added diced orange pepper for color and am dreaming of other little variations too. THANKS again for yet another amazing recipe. I am a die hard fan and you are making my WW journey so much easier and more delicious!!!

I made this spinach pie last night and it is delicious - didn't miss the crust either. I had all the ingredients on hand except for the fresh dill, so I substituted 1 tsp. Dried dill and it was still very tasty. I just warmed up the leftovers for lunch and served it with salsa sauce on the side and I highly recommend this as an accompaniment. I found 1/6 of the pie a bit meager for a dinner portion so we cut it in quarters which I calculated was still only 6 points - and that's using regular Feta ! Thanks Gina for another great recipe. We talk about your site at our Weight Watcher meetings and always recommend it!

Holy smokes. I can't even begin to describe how amazing this smells in my oven. 4 minutes left! I can't wait. I used GF flour (Bob's Red Mill All Purpose) and may or may not have snuck some extra Asiago. *look! a unicorn!* I'm starving.

I love your site!!! So many great ideas. My fav so far is your chicken enchilada recipe. This Spinach pie is definitely a close second. Tastes exactly like spanakopita but without the fattening (though yummy) phyllo crust. I have made it twice already since Easter. I was a little confused by the instructions regarding when to add the flour, and I ended up dusting the sprayed pan with flour before figuring out that the flour needed to go in the spinach mix. Luckily, the results from that error were great because it created a small crust! Love this for breakfast and cut into single serving and zapping microwave for a filling 3 point breakfast!

This reminded me of the old Bisquick "impossible" pie recipes, where you pour the flour mixture on top and it forms a sort of crust at the bottom. I didn't have the crust-forming-on-top problems others have described. I did make some adjustments to use ingredients I had on hand. It came out great-- what an accommodating recipe! I'm allergic to wheat, so I used Bob's Red Mill GF Biscuit and Baking Mix. Because that already has baking powder, I didn't add in the bp called for. I only had 2% milk in the fridge, so used that and omitted the olive oil. And since I had a big bowl full of steamed broccoli florets and sauteed mushrooms on hand, I used that instead of spinach. Still wonderful! I think a number of different veggie combinations would work-- plain (not marinated) artichoke hearts and roasted red peppers from a jar come to mind... I've been making a crustless quiche for years that's pretty good, but the addition of flour to this recipe makes it so much more like the real deal. Thanks, Gina!

Hi Gina- This looks tasty, I am going to make it tonight. Is there a sauce you would recommend with this? P.S. I have been a huge fan of yours for awhile, and I recently found out you know my friend Joanne Ozug from Fifteen Spatulas. Small World!! -Allison C

Wow another winner with my 4 year old. Now who isn't going to adore a recipe that gets a young child to happily munch on loads of spinach! I loved it too btw. I did add in some garlic and since I didn't have any parmesan etc I added a little extra feta. I also only had 1 8oz bag of fresh spinach so added some mushrooms to keep the veg content up. Love the fact that it is great for any meal time!

Made this last night and it is awesome!! I mixed in the flour and egg mixture with the spinach as per other commenters suggestion and I'm glad I did, it just sat on the top when I first poured it into the pie plate. This tastes soooo good! I added some red bell pepper (I just needed to use it up before it went bad) and it added some extra color and went really well. I love this with some fresh fruit or cucumber chunks with a little salt and pepper sprinkled on top. Tastes good at room temperature or reheated! Thanks for an awesome recipe I can take for lunch!

The way the directions are written, you are driven to think that the spinach, scallions, dill, parsley, and feta cheese are supposed to be on the bottom of the pie, and everything else is supposed to be on the top. FIX THE INSTRUCTIONS PLEASE!!! PEOPLE ARE CONFUSED! Even though i made this and it tasted pretty good, the crust was completely on the top since I poured everything but the spinach, scallions, dill, parsley, and feta cheese onto the top. FIX THE INSTRUCTIONS PLEASE!!!!!!!!!!!! IT SAYS:

(This leads people to believe that the previous ingredients should be mix and poured into the pie dish before other ingredients!! Hence a flour mixture on the top!)Then it says Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

So the spinach, feta, etc... mix is already in the pie dish and then you should pour the remining blended ingredients into the pie dish on top of the spinach, feta stuff. THIS MAKES A CRUST ON THE TOP!!!!!!!!!!!!! PLEASE FIX THESE INSTRUCTIONS!!!!!!!!!!!! Thanks.

An easy way to squeeze the water out of the spinach without an appliance is to put the spinach into the middle of a hand towel (it will stain it), wrap the edges of the towel over the spinach like a sachet and wring it out